Gesshin Ajikataya 210mm White #2 Kurouchi Wa-Gyuto

Tsukasa Hinoura is the third generation of blacksmith carrying on "Ajikataya" (Îï____α†), working with his son. Hinoura-san is well know for the quality of his work... especially his "Tsukasa" line. We brought in this line so that more people could try Hinoura-san's work. Moreover, whenever we get a chance, we do our best to support young craftsmen, such as his son (who is about the same age as Sara and I).

Hinoura-san's heat treatemnt is top notch, and his style reflects a lot of the regional attribultes. These knives have an exceptional distal taper, and wonderful wide bevel, which assists in faciliating easier thinning and sharpening.

Gesshin Ajikataya 240mm White #2 Kurouchi Wa-Gyuto

Tsukasa Hinoura is the third generation of blacksmith carrying on "Ajikataya" (Îï____α†), working with his son. Hinoura-san is well know for the quality of his work... especially his "Tsukasa" line. We brought in this line so that more people could try Hinoura-san's work. Moreover, whenever we get a chance, we do our best to support young craftsmen, such as his son (who is about the same age as Sara and I).

Hinoura-san's heat treatemnt is top notch, and his style reflects a lot of the regional attribultes. These knives have an exceptional distal taper, and wonderful wide bevel, which assists in faciliating easier thinning and sharpening.

Gesshin Chinese Cleaver- Small with Round Handle

The Small Gesshin Chinese Cleaver is a stainless clad white #2 cleaver. It is designed to be easy to sharpen, but require less care than traditional carbon steel knives due to the stainless cladding. Chinese cleavers are all purpose knives, and this knife works well for vegetable, meat, and fruit cutting tasks. It is relatively thin, but not crazy thin. For more information on how to use and care for carbon steel knives, please check out our knife sharpening playlist, available by clicking on our media section.

*Chinese cleavers are not designed to be used on bone or for boning tasks... they are much more like chef's knives than meat cleavers.